Crispy Polenta with Stilton over Savory Mustard Lentils

1 recipe creamy cheesy polenta, prepared in advance; see Cook's Note

3/4 cup black Puy lentils
1/4 cup red lentils
3 cups water or broth  (I used chicken broth)
1 Tbsp whole grain Grey Poupon Dijon mustard

1/8 lb Stilton or other blue cheese, thinly sliced

1 medium onion, diced
2 stalks celery, diced
1 large carrot, diced
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 dried rosemary, crushed
1/4-1/2 tsp crushed red pepper flakes, to taste
1 15-oz can petite diced tomatoes, very well drained, liquid reserved
2 cloves garlic, minced

For this dish, you will need polenta that has been prepared at least the day before and stored in a plastic bag in the refrigerator in the form of a 2-3 inch diameter log.  I freeze polenta in this shape for use in dishes like this, and thaw the day before in the fridge.  Either way, a little pre-thought is required for this dish.  Prepare the polenta by slicing the polenta log into 3/4-inch slices.  You need at least 8 polenta slices.

Heat the water or broth in a medium soup pot and add the lentils.  Bring to a slow boil, stir, reduce to a simmer and cover.  Cook about 20 minutes.

Meanwhile cook the mirepoix by sautéing the onion, celery and carrot in a skillet over medium heat in a bit of olive oil.  Salt and pepper to taste.  Stir every 5 minutes.  After 10 minutes, add the cumin, fennel and rosemary, along with the pepper flakes, tomatoes and garlic.  Make sure you squeezed out most of the juice of the tomatoes, so they can brown well with the other veggies.  Add a bit of olive oil if the mixture looks too dry; this is likely. Cook another 10 minutes.

Now stir the veggies into the lentils and add the mustard.  Stir in the reserved tomato liquid.  Cook at a simmer for another 15-20 minutes, until the lentils are all very soft and you have a creamy mixture. Add additional water or broth if necessary to achieve a thick but creamy mixture.

Meanwhile, heat a good slug of olive oil in a non-stick skillet and brown the polenta slices over medium heat.  Shake the pan often and allow the first side to brown well, about 10-12 minutes.  With two spatulas, carefully flip the polenta and brown the other side while the lentils finish cooking.

Assemble the dish by spooning a generous cup of lentils on a plate.  Top with two polenta slices.  Top each polenta slice with a few thin slices of Stilton cheese.  Garnish with parsley.

Serves 4.

Cook's Note:  Here is the recipe to make polenta the day before:

3 1/2 cups water
3/4 cup old fashioned grits, or yellow polenta
¼ tsp salt
½ tsp dried dill weed
¼ tsp dried red pepper flakes
¼ tsp garlic powder
4 oz. cheddar cheese, grated

Bring water to a boil in a saucepan. Whisk in the grits and the spices, and lower to a simmer. Cook another 10-12 minutes, stirring occasionally. Stir in the cheese it melts. Let the polent cool down and then transfer to a zip-lock plastic bag.  Roll into a log and refrigerate overnight.